The confectionery is characterized by its smooth, domed top, ruffled circumference, and flat base. Connoisseurs prize a delicate, egg shell-like crust that yields to a moist and airy interior. The French macaron differs from macaroons in that it is filled with cream or butter like a sandwich cookie, and can be found in a wider variety of flavors that range from the traditional (raspberry, chocolate) to the exotic (truffle, matcha tea).
Wouldn't these be fab take home gifts at a baby shower, 60th birthday or Bastille Day celebration?
Macarons are all the buzz since the Masterchef special, but I've been on the bandwagon for ages. I just love them, they're so colourful and decadent yet delicate and sinful.
I'm yet to attempt to make them myself, but am planning a working bee with the girls to perfect the art. I think they'll make lovely Christmas presents and figure I've got five months to get my technique sorted!
Scouring the internet for flavour inspiration and colour combinations, I saw the name 'Laduree' pop up again and again.
And they celebrate each season with a new flavour such as Jasmin Mango
Here in Adelaide, we've been swept up in the macaron craze and have the farmers markets and street stalls to thank for our obsession with the crisp little treats.
The strawberry macarons with white chocolate and strawberry puree cream were a hit at Bree's farewell brunch and doubled as a gorgeous centrepiece for the table.